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. 2020 Oct 14;10(10):1872. doi: 10.3390/ani10101872

Figure 2.

Figure 2

Principal components analyses of sensory test attributes. (A): projection of the sensory attributes analyzed. (B): projections on the Frankfurt (F) and Spanish (S) sausages with three formulations. C: control regular fat content; R1: fat reduced with inulin+β-glucan; R2: fat reduced with inulin+β-glucan+grape skin.